Green Living: Raw Foods Heal

The Joy of Not Cooking by Blake More

Michael Donaldson, Ph.D., a nutritional biologist at Cornell University, says, "We are looking at the links between raw foods and [preventing] cancer and degenerative diseases. These studies have opened my eyes, because as scientists we are always trying to make the next pharmaceutical breakthrough."

In one study, Donaldson evaluated the seven-day intake of 180 people eating 60 to 80 percent raw foods to determine the average ingestion of vitamins, minerals, protein, and calories.

He discovered that vitamin and mineral intake was excellent; the ratio of protein to calcium was right where it should be; sodium levels were low while potassium levels were high; fat ratios were good, with 20 to 25 percent fat, coming mostly from flaxseed oil, extra virgin olive oil, nuts, seeds, and avocados.

Cure for What Ails You?

Donaldson and his staff also conducted an intervention study looking at how the raw foods diet affected people with fibromyalgia, a nerve and muscle pain disorder. Over a course of six weeks, 30 people were put on a program that included two to three glasses of carrot juice, barley greens, raw fruits and vegetables, flaxseed oil, and some cooked food at dinner. At the end of the trial, two-thirds showed improvement: two participants overcame their severe depression; one woman went back to work after being out on disability.

"Generally the raw food diet works because it is a synergy," says Donaldson. "Vitamins, enzymes, a healthy bowel, balanced emotions, positive outlook—all of these components come together in a living way. People overcome arthritis, allergies, cancer, you name it. I am still amazed by the testimonials."

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